Register Now!
Wine Making & Grape Growing Forum > Wine Making > General Wine Making Forum > how do you calculate sweetness?

Reply
 
Thread Tools Search this Thread
Old 01-27-2013, 02:51 PM   #1
reefman
Senior member
 
reefman's Avatar
 
Feb 2010
Posts: 921
Liked 132 Times on 97 Posts
Likes Given: 242



Many wines I buy have a percentage of sugar on the label.
If I know my batch size and the lbs of sugar added, what's the calculation to get the percentage...it's escaping me at the moment.
__________________
_________________
Doug K
What I've made!

 
Reply With Quote
Old 01-27-2013, 03:09 PM   #2
novalou
Senior Member
 
Jan 2013
Posts: 429
Liked 45 Times on 33 Posts


Quote:
Originally Posted by reefman
Many wines I buy have a percentage of sugar on the label.
If I know my batch size and the lbs of sugar added, what's the calculation to get the percentage...it's escaping me at the moment.
Each gallon of wine weighs approx 8.3 lbs. So that makes 42 lbs per 5 gallons.

If you add 1 lb of sugar to backsweeten, 1/42 x 100% = 2.38%

 
Reply With Quote
Old 01-27-2013, 03:23 PM   #3
hobbyiswine
Senior Member
 
hobbyiswine's Avatar
 
Dec 2011
Posts: 385
Liked 14 Times on 14 Posts


Residual sugar is not a percent per volume but rather measured as grams per liter. For example if you have 75 grams of sugar in a 750ml bottle than you have 10% residual sugar. If you have 15 grams of sugar in a 750ml bottle than you have 2% residual sugar.

This is pretty easy to figure out if you are back sweetening a dry wine but a bit more tricky of you have a wine that has sugar left in it from stopping the ferment early, etc.

one cup of sugar has about 190 grams of sugar so I use that number when calculating RS of backsweetened wines.
__________________
I made wine to drink...so grab a glass and let's drink it!:dg

 
Reply With Quote
Old 01-27-2013, 03:49 PM   #4
novalou
Senior Member
 
Jan 2013
Posts: 429
Liked 45 Times on 33 Posts


Quote:
Originally Posted by hobbyiswine
Residual sugar is not a percent per volume but rather measured as grams per liter. For example if you have 75 grams of sugar in a 750ml bottle than you have 10% residual sugar. If you have 15 grams of sugar in a 750ml bottle than you have 2% residual sugar.

This is pretty easy to figure out if you are back sweetening a dry wine but a bit more tricky of you have a wine that has sugar left in it from stopping the ferment early, etc.

one cup of sugar has about 190 grams of sugar so I use that number when calculating RS of backsweetened wines.
Metric use this formula, US units, mine works the same.

 
Reply With Quote
Old 01-29-2013, 12:07 PM   #5
reefman
Senior member
 
reefman's Avatar
 
Feb 2010
Posts: 921
Liked 132 Times on 97 Posts
Likes Given: 242


thanks, got it now. I was having one of those Senior moments.
__________________
_________________
Doug K
What I've made!

 
Reply With Quote
Old 01-29-2013, 12:11 PM   #6
Julie
Super Moderator
 
Julie's Avatar
 
Dec 2009
Posts: 11,303
Liked 1325 Times on 1005 Posts
Likes Given: 2427


It make this more simple than doing the calculations, take a hydrometer reaidng of the commercial wine, now just bring your level up to that.
__________________
Julie

Here is what I have done!

 
Reply With Quote
Old 03-06-2013, 03:10 AM   #7
JetJockey
Apprentice Bottle Washer
 
JetJockey's Avatar
 
Jan 2013
Posts: 183
Liked 38 Times on 35 Posts
Likes Given: 17


I wanted to calculate my Dragon Blood's ABV and Residual Sugar %.

I've seen a couple formulas using the initial SG and final SG to calculate the ABV. In my case, the Initial SG was 1.077 and the final (before back sweetening) was 0.991. The formulas use anywhere from 131 to 135 times the difference between initial and final SG. If I use 132 x (1.077-0.991) = 11.35% ABV.

I found the Quick Reference Guide to Estimating a Wines ABV and Residual Sugar in 3 Easy Steps. According to the very scientific research and calculations on website: http://www.rochesterwinemakers.org/w...and-res-sugar/ there is a direct correlation between the final SG and ABV to the residual sugar %.

Using Rochester Winemakers' 3-step method for my DB, the residual sugar/extract (various non-sugar compounds in wine like tannin, acids, glycerol, & pigments) is about 1.8%. Step 3 subtracted the extract component that has contributed to the final RS from the calculated combined extract/RS: 1.8% - 2.2% for white grapes/other fruit = DRY (-.04%). I guess you can't have drier than dry of 0% - maybe we should have a dry, extra dry, etc.!

With my Dragon Blood, I back sweetened my 6+ gallons (volume not known exactly) with 6 cups of sugar to get the SG after back-sweetening to 1.012. How do I account for the additional sugar being added to calculate the true residual sugar?

The Rochester Winemakers Website states "For accurate results, use an SG taken before sweetening as your final SG. Of course you’ll then have to update the residual sugar amount with the new sugar." I'm struggling with how to add my DRY or 0% residual sugar with the 6 cups of added sugar (back-sweetened) to get the final RS%. I don't have the weights of the 6+ gallons of pre-sweetened dry DB to take a % by weight of 6 cups of raw sugar @ 250 g = 1500 g / x grams of 6+ gallons of DB wine.

Any suggestions to calculate the RS?
__________________
~~~~~~~~~~~~~~~~~~~~~~~
Bob

Fredonia from Juice
Gewurztraminer from Juice
Johannesburg Riesling from Juice
Muscat from Juice
Wine Expert White Merlot - OK kit
Dragon Blood by Danger Dave - Several Variations
Eclipse Washington Columbia Valley Riesling - Best kit!

 
Reply With Quote
Old 03-06-2013, 07:06 AM   #8
Arne
Senior Member
 
Jun 2010
Posts: 4,194
Liked 593 Times on 491 Posts
Likes Given: 194


I just use sweetened to 1.010 or 1.005 or whatever makes it taste right to me and leave it at that. Arne.

 
Reply With Quote
Old 03-06-2013, 08:42 AM   #9
saramc
FeRmEnTaTiOn FaNaTiC
 
Dec 2011
Posts: 1,149
Liked 130 Times on 117 Posts
Likes Given: 25


Good article http://www.winemakermag.com/stories/...gar-techniques

And if you happen to be in-the-know with a commercial shop almost all of them have the equipment to verify RS, so you may be able to get them to test your wine.

Another good article/method here http://www.rochesterwinemakers.org/w...esidual-sugar/


 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
How to Calculate Wine ABV % DirtyDawg10 General Wine Making Forum 15 11-07-2013 10:19 PM
Understanding sweetness Sammyk Beginners Wine Making Forum 1 12-18-2011 08:47 PM
Adjusting Sweetness AidenHalle Beginners Wine Making Forum 9 07-12-2011 11:41 AM
New online tool to calculate wine additions Stu Henry General Wine Making Forum 0 12-08-2009 12:02 AM
WineXpert Sweetness leelanau Kit Winemaking 12 11-06-2006 12:40 PM


Forum Jump